Tandoori Marinated Grilled Chicken & Sauce Recipe
Active Prep: 10 min
Cook: 30 min
- 2 Tbsp. Tandoori Seasoning
- 1 1/2 tsp. Sel Marin de Guerande Grey Sea Salt
- 1/4 cup melted ghee or butter*
- 1/4 cup lemon juice
- 1/4 cup orange juice
- 1/4 cup white wine vinegar
- 1 lb. boneless, skinless chicken breast, sliced into 1/2-inch pieces
- Metal or Bamboo Skewers*
- 1/2 cup plain yogurt, at room temperature
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*Ghee will give the dish the most depth. (Click here for a recipe to make your own ghee.) If using bamboo skewers, soak for at least half an hour to prevent them from burning on the grill.
In a gallon-size zip top bag, combine Tandoori, 1/2 tsp. of the salt, ghee, lemon and orange juice, and vinegar. Add chicken pieces and refrigerate for 4 to 12 hours (longer is better.) Remove chicken from marinade; reserve remaining marinade to make the sauce. Skewer chicken pieces in an ‘S’ shape, 2 to 3 per skewer, and set aside. Preheat grill or broiler and as it heats, pour reserved marinade into a small saucepan and stir over medium-high heat until marinade thickens to the point where it coats the back of a wooden spoon. While sauce reduces, grill chicken over high heat until it is cooked through. To finish the sauce, reduce heat to low and whisk in yogurt until smooth. Cover and simmer for 7 to 10 min., stirring occasionally. Season with remaining salt to taste.
Serve skewers over rice, topped with sauce, and fresh cilantro. For a fresh, summery flavor, mix in diced tomatoes and/or cucumbers into the sauce.
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